Easy Turkey Taco Celeriac Pasta

Remember last Monday when I said I lost the photos for this taco pasta dish?

Well, the next day, I found them, buried deep within my Dropbox! I guess I must’ve dragged and dropped carelessly.

I’m thrilled, because this easy taco pasta with celeriac noodles is sinfully good.

While this dish comes together in 30-35 minutes, it doesn’t taste that way. It tastes like a true bowl of cheesy, indulgent taco filling. Since it’s wintertime and tomatoes aren’t growing in most gardens, I chose to use canned tomatoes (drained first.)

However, if you prefer to use fresh tomatoes, substitute in 2 cups of freshly chopped tomatoes. You’re probably going to want to make this year-round, so remember that tip during the summertime!

If you don’t have easy access to celeriac in your grocery stores or farmer’s markets, you can substitute other vegetables, such as carrots, sweet potatoes, butternut squash and kohlrabi. I’d avoid using zucchini, only because it will quickly thin out the cheese with its moisture and leave you with a less-gooey, cheesy consistency (it will be more runny.)

I chose celeriac noodles for this recipe, because when they’re boiled, they become like egg noodles and they’re soft and light. When topped with the taco mixture, the noodles become velvety like a bowl of mac and cheese.

While waiting for water to boil, peel and spiralize the celeriac, using Blade B. Trim the noodles.

Once boiling, add in the celeriac noodles and cook for 2-3 minutes or until al dente. Drain and set aside.

Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, onions, bell pepper, and jalapenos, cooking for 3-5 minutes or until onions turn translucent. Then, push the mixture to the side of the pan and add in the ground turkey.

Cook the turkey until it’s completely browned, about 5-7 minutes. Then, mix veggies and turkey together in the skillet and season with taco spices and salt and pepper. Add in the tomatoes, olives and stir for 1 minute. Then, add in the chicken broth and cook for 5 minutes or until most of the broth reduces.

Stir in the cheddar cheese and keep stirring until cheese melts. Remove from heat. Divide to celeriac into two bowls and top with equal amounts of the sauce. Garnish with cilantro and serve with avocado slices.

Comments

Sounds delicious! I don’t have the celeriac but do have butternut squash available….I appreciate you always offering alternatives for some of the ingredients (as well as additions-such as proteins-for those of us able to partake).

Sounds delicious and I am anxious to try celeriac! You mentioned adding in chicken broth to the mixture but I didn’t see the amount in the recipe. Can you tell me how much? I’m becoming addicted to spiralizing! Thanks for the introduction to a fun way to cook!

What is concidered to be a ‘large celeriac’ they look so small. The ones I purchased are around the size of a small orange, is that large? Love your site but am kicking myself that I purchased my Spiralizer about a month ago wish I would have waited to purchase yours…hmm maybe I will have to give mine to my sister! :)

Suggestion for the future Ali–I don’t know what a celeriac looks like or what it tastes like. We have many fresh veggies here in Arizona but must travel far and wide to find anything the least bit exotic….so a photo of one before it is spiralized would help! I would have to go to a gourmet food store to find it.

I made this for dinner last night. I used butternut squash (I steamed it instead of boiling) instead of celeriac, which my market didn’t have. It was so delicious, a very nice spice flavor, definitely flavorful but not too spicy (is there such a thing?!)
This is something I will make again and again!

This looks great – I’m testing both celeriac and rutabaga for the noodles. I’m planning a dinner party for my book group and am wondering how I can spiralize earlier in the day. Would I cook the noodles and then put them in the frig and then heat them up with the sauce?

Wow! This was amazing- my first time ever eating celery root. I was skeptical because it smelled so strong of celery, but didn’t taste at all so strong. I used tvp crumbles instead of turkey and topped with sour cream. My husband said it tasted like a healthy hamburger helper from childhood. I served it to my 7 and 9 year old in a taco topped with shredded cheese and sour cream and they didn’t even realize what they were eating. Thank you- your recipes are awesome! I am soooo in love with inspiralizing!!